Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking

Author:

Seiwert Karl,Kamdem Donatien-Pascal,Kocabaş Didem SutayORCID,Ustunol ZeynepORCID

Funder

US Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis;Akcan;LWT,2017

2. F1249-13 standard test method for water vapor transmission rate through plastic film and sheeting using a modulated infrared sensor;ASTM,2013

3. D3985-17 standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor;ASTM,2017

4. D882-18 standard test method for tensile properties of thin plastic sheeting;ASTM,2018

5. Physical characteristics, release properties, and antioxidant and antimicrobial activities of whey protein isolate films incorporated with thyme (Thymus vulgaris L.) extract-loaded nanoliposomes;Aziz;Food and Bioprocess Technology,2018

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